Fish & chips style baked salmon

Serves 2

Add a crispy, baked salmon to your fish and chips dinner tonight, topped with lemon wedges and tartar sauce.

2 large

Yukon Gold potatoes, scrubbed well

1 tablespoon

canola oil

1/2 teaspoon

divided salt

boneless salmon fillets

1/2 cup

panko

egg

tartar sauce

lemon wedges

Preheat oven to 400F. Line a large rimmed baking sheet with parchment paper.
Slice potatoes into long thin French fries (about ½ in by ¼ in). Place on prepared sheet.
Drizzle with oil and toss to coat. Sprinkle with ¼ teaspoon salt. Make some space for salmon.
Stir panko with remaining ¼ teaspoon salt in a shallow bowl.
Lightly beat egg in another shallow bowl.
Dip one salmon fillet into egg then into panko mixture, pressing so panko sticks to top and sides (but not skin if possible).
Gently place salmon skin side down on prepared sheet, then repeat with remaining fillet.
Bake 16 min or until just cooked through. Serve with tartar sauce and lemon wedges.